Easy Layered Enchilada Casserole
This is a weeknight must and in our rotation every month.
Here is what you need:
- 2 cups of shredded Mexican cheese
- 28 oz red or green enchilada sauce
- 16 oz canned whole pinto beans
- 2 lbs shredded beef, pork, turkey or chicken
- 1 bunch of cilantro
- one dozen corn tortillas
- vegetable oil for frying
Here is what you do:
Preheat oven to 375 degrees. In a large frying pan heat vegetable oil over medium heat enough to cover the bottom of the pan and about 1/2 inch deep. Fry each corn tortilla for about 30 seconds each and set aside to cool. Grab your favorite casserole dish and start layering like a lasagna, starting with a spoonful of sauce on the bottom, then tortilla, meat, beans, cheese, cilantro and sauce. Saving some cheese and cilantro on the side for the top. Repeat until finished. Sprinkle remaining cheese and cilantro on the top and cover with foil. Cook in the oven for about 20 minutes, remove foil and cook for about 15 minutes more until cheese is bubbling. Let cool, cut and enjoy!